Armenian Bean and Walnut Pate

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1 cup dark red kidney beans, soaked overnight and rinsed well

2 cups water

1/4 white onion, minced

1 bay leaf

3/4 cup walnuts, lightly toasted

4 tablespoons butter

1/2 teaspoon chopped garlic

Salt and freshly ground black pepper

1 tablespoon freshly chopped dill

1 tablespoon freshly chopped mint or basil leaves

1 tablespoon freshly chopped flat-leaf parsley

1/4 cup pomegranate seeds, about 1/2 of a pomegranate, plus more for garnish

Toasted walnuts, for garnish